Breakfast Polenta Bowl

    The poached egg on top of this hearty breakfast bowl is like the cherry atop a sundae—but better.
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    breakfast polenta bowl

    Recipe by Joe Piccirillo

    Start to Finish: 20 minutes

    Servings: 4

    Ingredients

    • 4 oz. chopped pancetta
    • 1 cup fresh corn kernels (from 3 large ears)
    • 1 cup halved cherry tomatoes (about 10 oz.)
    • 5 cups whole milk
    • 1 cup instant polenta
    • 3 tbsp. butter
    • 4 poached eggs
    • 2 tbsp. sliced fresh basil
    • EVOO, for drizzling

    Preparation

    In skillet, cook pancetta over medium-high heat, stirring often, until fat begins to render, about 4 minutes. Add corn and tomatoes. Cook until pancetta is crisp, about 4 minutes. In saucepan, bring milk to boil. Slowly whisk in polenta over medium heat until creamy, 3 minutes. Whisk in butter; season. Divide polenta among bowls. Top with corn mixture, eggs, and basil. Drizzle with olive oil.